We’re headed into Mexico for this coffee. Located in western Mexico just north of Puerto Vallarta and once part of the state of Jalisco, Nayarit became its own state in 1917. This coffee was grown by the members of Grupo Terruño Nayarita which was founded in 2015. Prior to this their only option for selling their coffee was through smugglers. Grown around the small pueblos of Cordon del Jilguero and El Cuarenteno this high elevation shade grown natural process coffee is made up of three Arabica varieties: Caturra; Criollo and Mondonovo. Since there were only ten bags in this lot we feel very fortunate to have been able to get two of them!
Once Carlos developed a roast profile we got to one of our favorite pursuits; taste and flavor profiling otherwise known as cupping. As we were grinding the coffee we got aromas of maple syrup, whiskey infused oak wood, brown sugar brownies (aka blondies) and peanuts. First we tried a pour over and as the coffee bloomed we got additional aromas of allspice and the chocolate covered brandied cherries my pen pal from Italy always sends me at Yule time. The brewed coffee has a medium body with low acidity and flavors of milky hot chocolate and roasted cocktail peanuts (the little round ones). After letting the coffee rest five days we started making espresso. Each one was thick and syrupy with nice crema and flavors of roasted peanuts and lime. Just for fun Carlos made a latté with almond milk and the flavors really shone through. Enjoy this one unadulterated or with your choice of dairy or non-dairy milk.
Until next time,
Grupo Terruño Nayarita Natural Process
Single origin Tepic, Nayarit, Mexico. Cupping notes: Aromas of maple syrup, whiskey infused oak wood, brown sugar brownies (aka blondies) and peanuts. Flavors of milky hot chocolate and roasted cocktail peanuts (the little round ones) with lime. Can be used for all brew methods, personal favorite espresso.